NGOC LIEU LE; MY THI HUYEN LE; NGUYEN HOANG KHOA NGUYEN; LINH TRAN KHANH VU. Effect of thermal treatments (roasting, microwaving, steaming) on anti-nutritional factors and physical and antioxidant properties of black gram (Vigna cylindrica L.Skeels). Vietnam Journal of Science, Technology and Engineering, [S. l.], v. 65, n. 1, p. 32-37, 2023. DOI: 10.31276/VJSTE.65(1).32-37. Disponivel em: https://vietnamscience.vjst.vn/index.php/vjste/article/view/1108. Acesso em: 23 sep. 2023.